Asian Girl Scout Chicken Salad

  1. If you have a blender toss all the dressing ingredients in and blend until smooth and everything is incorporated-no need to mince the ginger (I use about a good inch of ginger) or crush the garlic.
  2. Otherwise, whisk until blended and smooth.
  3. If you are fearful that your apples might turn brown before serving, toss them with a bit of lemon or lime juice before adding to the mix.
  4. Assemble all salad ingredients in a large salad bowl and add enough dressing to coat and toss.
  5. If you wish, you can arrange the salad ingredients on four individual plates and serve the dressing on the side.
  6. Serve immediately.
  7. I tend to like my salads on the dry side, If you like a lot of dressing, you might want to double the dressing recipe.
  8. Any leftovers will keep for several weeks in the refrigerator.

canola oil, rice wine vinegar, soy sauce, lime, sesame oil, brown sugar, peanut butter, fresh ginger, garlic, cayenne pepper, salt, chicken breasts, romaine lettuce, red cabbage, red apples, celery, golden raisins, red onion, carrot

Taken from www.food.com/recipe/asian-girl-scout-chicken-salad-250563 (may not work)

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